The harvest takes place from the second week September with manual harvesting. The vineyards are dedicated exclusively to the production of grapes suitable for drying. After a careful selection of the grapes, the grapes are transported in the fruit withering and lying in a single layer on racks. In about 120 days of permanence in the fruit, during which all the operations are performed daily and manually, is un'appassimento that gives the grapes a thickness and a great variety organoleptic, in addition to the concentration of sugar content reaches 24-25 ° Babo. at the take place mid-January de-stemming and crushing of the grapes. After a maceration at 4-5 ° C, it starts to a phase of slow fermentation, which lasts about 50 days and reaches approximately 18 ° C. This method leads to the obtainment of high content of higher alcohols and glycerin that increase the importance and elegance of perfumes.